Cones with chocolate sticks
Cone-shaped cookies filled with chocolate sticks and cream.
Ingredients
cake flour
150 g
butter (diced)
90 g
light muscovado sugar
50 g
egg yolk
1
vanilla extract
1 tsp
soft butter (for decoration)
75 g
icing sugar (for decoration)
115 g
vanilla extract (for decoration)
1 tsp
chocolate sticks
2
Instructions
1
Step 1
Put the flour and butter in a food processor and mix until it looks like breadcrumbs. Add the sugar, egg yolk, and vanilla extract. Mix until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
2
Step 2
Preheat the oven to 200°C (gas mark 7). Grease a large baking sheet.
3
Step 3
Roll out the dough thinly on a floured work surface. Place a 5 cm round cutter on top. Use a ruler to mark a line 5 cm from the edge of the cutter. Cut lines from each side of the cutter to the marks to form a cone shape. Cut out the cone and transfer to the baking sheet. Repeat to make 14 more (re-rolling the trimmings).
4
Step 4
Bake for 8 to 10 minutes until just starting to turn golden. Leave to stand for 2 minutes, then transfer to a wire rack to cool.
5
Step 5
Beat the butter, icing sugar, and vanilla extract together. Add 1 teaspoon of boiling water and whisk until fluffy. Spoon the buttercream into a piping bag fitted with a large plain nozzle. Pipe a large swirl on top of each cookie.
6
Step 6
Cut the chocolate sticks into 5 cm lengths. Cut each piece of chocolate lengthwise into 4 small strips. Insert two strips of chocolate into the buttercream on each cookie in one direction and two strips in the other direction, to create a wafer effect.
